Crispy Baked Buttermilk Chicken with Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Enjoy a wholesome twist on a classic favorite with juicy, marinated chicken breast coated in a light almond flour crust and accented with aromatic herbs. This dish offers a delightful crisp on the outside while remaining tender and flavorful inside, making it perfect for a satisfying meal any time of day.

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NUTRITION

408kcal
Protein
45.8g
Fat
19.4g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Low-Fat Buttermilk

1/4 cup Almond Flour

2 tbsp Fresh Parsley, chopped

1 tsp Garlic Powder

1 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with half of the garlic powder, paprika, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture ensuring it is fully coated, then let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In another bowl, mix the almond flour with the remaining garlic powder, paprika, fresh chopped parsley, salt, and pepper.

  • 5

    Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it evenly in the almond flour mixture, pressing gently to adhere the coating.

  • 6

    Place the coated chicken breast on the prepared baking sheet. Optionally, lightly spray the top with olive oil for enhanced crispiness.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before serving.

Crispy Baked Buttermilk Chicken with Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Enjoy a wholesome twist on a classic favorite with juicy, marinated chicken breast coated in a light almond flour crust and accented with aromatic herbs. This dish offers a delightful crisp on the outside while remaining tender and flavorful inside, making it perfect for a satisfying meal any time of day.

NUTRITION

408kcal
Protein
45.8g
Fat
19.4g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Low-Fat Buttermilk

1/4 cup Almond Flour

2 tbsp Fresh Parsley, chopped

1 tsp Garlic Powder

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with half of the garlic powder, paprika, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture ensuring it is fully coated, then let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In another bowl, mix the almond flour with the remaining garlic powder, paprika, fresh chopped parsley, salt, and pepper.

  • 5

    Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it evenly in the almond flour mixture, pressing gently to adhere the coating.

  • 6

    Place the coated chicken breast on the prepared baking sheet. Optionally, lightly spray the top with olive oil for enhanced crispiness.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before serving.